Soondubu Jjigae (Korean Soft Tofu Stew) for 2. Read Customer Reviews & Find Best Sellers. Add scallion whites, garlic, and chopped kimchi. Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient.

You might also like Haemul soondubu jjigae (seafood soft tofu stew) and Deulkkae soondubu jjigae (soft tofu stew with perilla seeds) which is mild and vegan. Soondubu (also spelled sundubu) is tofu that's not pressed, so it has high water content and an extra silky, velvety texture. Heat oil in a pot and saute the onions and garlic until fragrant. You can cook Soondubu Jjigae (Korean Soft Tofu Stew) for 2 using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Soondubu Jjigae (Korean Soft Tofu Stew) for 2

You need 1/2 of a small onion, chopped.
Prepare 2 cloves of garlic, minced.
You need 2 teaspoons of gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start.
It's 1/2 teaspoon of sugar.
It's 1/4 pound of pork belly or shoulder, cut into small strips (about 1.5 inch x.5 inch).
Prepare 2 cups of unsalted stock (chicken, pork, beef or seafood are all fine) or water if you don't have stock.
It's 1 Tablespoon of fish sauce.
You need 1 pound of soft tofu.
It's 1-2 of eggs.
It's 1 of small green onion, chopped.
It's of optional: 1 chopped fresh chili.
You need of optional: 1 teaspoon saewoo jut (Korean brined microshrimp).

Sundubu Jjigae (Korean Soft Tofu Stew) Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort and warmth in every bowl! This Vegan Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants.

Soondubu Jjigae (Korean Soft Tofu Stew) for 2 step by step

Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes..
Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes..
Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too..
Bring the stew up to a vigorous boil again for 2 or 3 minutes..
Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through..
Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think.

I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. The stew gets its heat from gochugaru, or ground Korean chili pepper.